Hungary is rich in natural lakes and rivers like Balaton or Danube. Enjoying long summer evenings on the shore is one of the most peaceful moments. I want to evoke this feeling with the wave shape and ingredients from the farmers around the Lake Balaton while I highlight their taste profiles with my own Or Noir chocolate, Epiqure.
Toast the almonds at 150°C for 23 minutes.
Make dry caramel with sugar.
Blend together and add salt.
Quince – Summer Savory Gel
Infuse quince puree with summer savory for 10 minutes. Then strain and rescale.
Heat infused puree with glucose syrup at 45°C then add sugar and pectin.
Bring to boil and cook for 1 minute then mix in the citric acid and water.
Epiqure (Or Noir) Ganache
Warm cream, trimoline, glucose syrup to 40°C.
Melt the Epiqure chocolate.
Mix together and make emulsion with a hand blender.
Assembly and finishing
After finishing the chocolate shell, pipe the almond praline and let it set for a few minutes. Then pipe the Summer savory gel then top with the Epiqure ganache. Finally closed the shell.